Rutin and quercetin in common and Tartary buckwheat flour and dough

Abstract

The concentration of flavonoids rutin and quercetin in flours of common and Tartary buckwheat was investigated. In Tartary buckwheat, concentration of rutin is much higher compared to common buckwheat. In Tartary buckwheat it was measured 1.17 to 1.75% rutin in dry matter, while in common buckwheat it was only 0.003%. After direct contact of buckwheat flour with water, different biochemical activities in Tartary buckwheat developed with rutin. After the time (5 minutes or two hours), the concentration of rutin is in the flour-water mixtures much lowered, and quercetin appeared. However, after quick initial changes, some rutin remained in flour-water mixtures even after 24 hours. In any way, after 24 hours of direct contact of flour particles with water, the concentration of quercetin is higher than that of rutin. It is established that the concentration of rutin in flour-water mixtures is the result of two processes. One is the release of rutin from grain structures and its dissolving in water, and the second is the release of rutin degrading enzymes from grain structures and their activity in solution.